What a summer recipe I have for you this time! Rather than the standard cake or biscuits for the sweet portion of our seasonal ingredient dishes for June (sorry they’re a bit late!) I decided to make some ice cream for the first time. When I was researching how you make ice cream, was looking for the no-churn recipes as I don’t have an ice cream maker and I read that although the ice cream will still be lovely it won't necessarily be as smooth or as light as if you churned it with an ice cream maker, but nevertheless, I tried it and I’m very happy with the results!
- You will need either a blender or food processor for this as we want to make the ice cream as smooth and creamy as possible. Pour the mango and berries into your choice of whizzer, pour over the coconut milk and whizz it on a high speed for a few minutes until all the mango and berries have pulped and you have the consistency of a thick smoothie.
- I used a spoon just to smooth the ice cream around, if I could still feel lumps then I whizzed it for a couple more minutes. Using the summer berries meant that some of the tiny stones from the fruit wouldn’t break down so don’t worry too much about those they’re smaller than a pinhead and you won't choke on them.
- Sprinkle the mint leaves all around the ice cream then spoon 1 tbsp of golden syrup all over the ice cream before whizzing once more until the mint and golden syrup has incorporated.
- Tip the ice cream into a freezer-safe bowl/tub then chill in the freezer for at least two hours before serving.